Tempura Crab Rangoon Maki

This playful take on Crab Rangoons is a great way to utilize day old sushi rice. Though the rice hardens and becomes quite stiff, this is hardly noticeable once the entire sushi roll is dipped in tempura batter and fried lightly. Alternatively, pre-roll these with fresh sushi rice, refrigerate overnight, and fry the following day. Try dipping piping hot pieces into Thai style sweet chili dipping sauce instead of soy sauce.

Tempura Crab Rangoon Maki (Makes 32 pieces)

4 4in x 7in pieces nori

1 1/3 cup prepared sushi rice 

4 imitation crab sticks

2 TBSP cream cheese

2 tsp finely chopped scallions

Tempura Batter

1 cup flour

1 egg

1 cup ice water

Stir ingredients together in a small bowl. Batter should be thin and lumpy.

potato starch or flour for dredging

oil for deep frying

Thai style sweet chili sauce for dipping, optional

Soy sauce for dipping, optional

To assemble rolls, place one piece of nori horizontally rough side facing upwards on a bamboo rolling mat. Spread about 1/3 cup of rice over the bottom 2/3 of the nori. Spread 1/2 TBSP cream cheese across the center of the rice. Sprinkle 1/2 teaspoon of scallions across the center of the rice. Break one crab stick in half lengthwise and place pieces end to end in the center of the rice. Roll according to the method for rolling thin rolls. Repeat with remaining 3 pieces of nori. Let rolls rest 2 minutes before cutting in half.

To fry, place enough oil to make 2 inches in a heavy bottomed frying pan. Heat oil to 340 degrees F. Lightly dredge each half of sushi roll in potato starch. Shake off excess. Dip each piece in tempura batter and place into hot oil. Fry pieces until golden, turning if necessary to fry evenly on all sides.

Drain on paper towels fro about thirty seconds. Transfer pieces to a cutting board and cut each into 4 pieces. Serve immediately with dipping sauce of choice.